Curried Cauliflower Soup
By Mary McDougall
This is one of my favorite creamy fall soups.
Prep Time: 10 min
Cook Time: 20 min
Place 1/4 cup of the water in a large soup pot. Add the onion and garlic and cook, stirring occasionally for 5 minutes. Stir in the soy sauce, cumin, coriander, curry powder and cayenne. Add the remaining water, the cauliflower and the tofu. Bring to a boil, reduce heat, cover and cook for 10 minutes until cauliflower is tender. Puree in batches in a blender and return to a pan. Add lemon juice and cilantro. Heat through and serve.